This pasta is a great meal if you need to whip something up quickly for company. The sauce is made from roasted red peppers, sun-dried tomatoes, and fresh basil, so you know it's going to be tasty. Top it with nutritional yeast or your favorite vegan cheese!

Roasted Red Pepper Pasta Bowl [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients

  • 1 16-ounce can roasted red peppers
  • 10 sun-dried tomatoes, packed in oil, drained
  • 2 large garlic cloves
  • 1/4 cup raw cashews
  • 1/2 cup packed fresh basil leaves, plus more for serving
  • 12 ounces pasta of choice (gluten-free, grain-free, etc...)
  • A few handfuls fresh arugula
  • Small jar of vegan pesto
  • 4 dollops of a creamy vegan cheese

Preparation

  1. Cook the pasta until al dente.
  2. Put the red peppers, sun-dried tomatoes, garlic, cashews, and basil into a blender and blend them until they're smooth and creamy.
  3. Drain the pasta, then toss with as much sauce as you like. Divide the pasta between four bowls.
  4. Top it with pesto, arugula, vegan cheese, and the extra basil leaves.


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I have all these ingredients and am going to do this today. So many of the Vegan recipes call for ingredients which are not locally available – 60 mi away! This is one I can use.